The Oscietra comes from the sturgeon species Acipenser Gueldenstaedti. This is an exceptionally coarse caviar with the inimitable taste of roasted walnuts and hazelnuts. It has a beautiful amber complexion and a unique, long aromatic aftertaste. A real dream with a great white wine, a spicy Chardonnay of the Meursault type or based on the Chenin de Loire grape variety of the Savennières type.
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Caviar House – Finest Caviar Oscietra
Additional information
Weight | 15 g, 20 g, 30 g, 50 g, 125 g, 250 g |
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The classic in the entire caviar range of Prunier. The Siberian sturgeon, Acipenser baerii, is one of the most magnificent sturgeons. Like its cousins in the Caspian Sea, it can grow up to three metres long and weigh up to several hundred kilos. Baerii sturgeons thrive particularly in aquaculture, they reach maturity after 6 to 8 years and then deliver Prunier caviar.
This caviar of highest finesse and unique character is the archetype of the Prunier caviar. It has very clear, generous aromas of choice nuts and almonds and captivates with a beautiful long finish. The variety Prunier Tradition comes closest to the taste of Sevruga caviar.
By the way, Prunier Tradition harmonizes perfectly with dry and intense white wines based on Sauvignon, such as Sancerre or Pouilly-Fumé.
Weight : 50g
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Our selection of Balik Sjomga revives the Scandinavian tradition of enhancing and improving the taste of smoked salmon using exquisite ingredients. The fillets sourced from the belly of the salmon (Atlantic salmon) are lightly smoked before each marination.
Balik Sjomga Tradition is prepared with great care and lightly smoked. The aroma of the salmon fillet is enhanced by light marination in organically-grown dill. Cut vertically to the vein into strips, it becomes a truly unique culinary experience. Each Sjomga gives you approximately 20 fine strips to enjoy.
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The careful preparation of the fillets selected from the back section of the salmon revives the tradition of the Court of the Tsar. Since its rediscovery, this process has been considered the epitome of culinary masterpieces. The entire side of the salmon is mildly smoked using the Balik method. After careful filleting, every gram of Balik Fillet Tsar Nikolaj represents a real treat for the palate! We recommend cutting the Fillet Tsar Nikolaj vertically into medallions approximately one centimetre wide. This is the best way to enjoy this delicious Balik salmon and its unrivalled taste.
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